In the south, certain foods, just go together. Like peas and carrots. So when the hunter gatherer came home from a trip to the local Wal-Mart with a prize catch of Spare-ribs, I knew I had to cook baked beans to go with. This simple to follow recipe is one that’s been around forever, I think. But its not only good, its frugal. A one pound bag of navy beans (which is what’s in those cans you buy) is usually around 88 cents. The additional ingredients won’t run you much over a couple of bucks if you have to go out and buy anything. Odds on the items are on your shelf or in your larder now!
I add in a few things you might have questions about like baking soda (I never cook dry beans without it) and ginger and cinnamon. Sure you can make these beans without the two spices, but I’ll guarantee, once you’ve tasted the beans with the two you won’t ever go back to plain ole beans!
So here we go. Mind you this is a full pound of navy beans, so if your crowd isn’t large you can successfully freeze the left overs and serve another time.
Instructions:
1 lb. dry navy beans
In a saucepan, cover beans with water (about 1 inch above top of beans). Simmer beans for 10 minutes. Let cool 5 minutes.
Cover and leave to soak overnight.
The next day pour off any remaining water used to soak beans, Transfer to CrockPot, and add:
water to cover up to 1″ above beans
4 tsp. dry mustard
4 tbsp. molasses
2 tablespoons ketchup (optional)
1 tsp. salt (or to taste)
1 large onion, diced finely
1/8 scant tsp ginger
1/4- lb. pork (a boneless pork chops chunked into small pieces works well or I used the trimmings from the ribs) Add more if you wish
Turn CrockPot on low setting. Cover and cook for 6 hours, or until beans are tender. If beans start to become dry during cooking, add a small amount of hot water.
When beans are tender, taste and adjust seasonings turn off crock pot and allow sauce to thicken slightly and beans to absorb more of the seasonings. Slice up bits of the pork to add to each serving.
This really is a two day recipe, don’t freak out if when you check your beans they don’t look like canned “baked” beans. After they’ve cooled a bit, they will and get ready to say YUMMMMMMMMMO!
Note: you can make these vegetarian by deleteing the pork and bacon. Still yummo!
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I will have to try this recipe. I have never had luck starting with dried beans, so maybe the crock pot will break the curse! Thanks!
.-= Teresa Hall´s last blog ..Freelancing Equals Change!! Don’t Fight it- Let it Energize You Instead! =-.
it really helps (the crockpot that is!) and they are extra yummy because they’re slowwwwwwwwwww cooked!
Beneficial info and excellent design you got here! I want to thank you for sharing your ideas and putting the time into the stuff you publish! Great work!